Launching a food court with vendors, one guest menu and clear roles

Begin with the shared guest experience

A food court brings several businesses into one ordering environment. Guests need to find the correct dishes, kitchen teams need their own tickets, and the counter needs a clear way to review and settle the bill. Set up those responsibilities before adding a long menu.

Choose the food-court business workflow and confirm which features and capacity the active subscription provides. Compare the current plans against the number of staff, menu items, service points and branches you intend to use.

Create vendors and their menus

Create each vendor or brand with a name staff can recognise. Assign categories and items to the correct vendor, then confirm which station prepares those dishes. A vendor record without a usable published menu does not complete the brand milestone.

Use clear categories instead of combining unrelated businesses into a single list. Check dish names, prices and availability at the branch you are launching. Shared catalog records can have different visibility or availability at another branch.

When importing a food-court menu from CSV, select its vendor before submitting. The batch uses that vendor's category scope and existing category settings. Review row errors before import; an invalid station or duplicate item can reject the batch. The import is all-or-nothing rather than a partial menu that staff have to discover during service.

Keep vendor access scoped

Add staff with the roles they need and the vendor assignment appropriate to their work. A role describes what someone may do; vendor scope describes which business's records they may access. Both matter.

Avoid one shared kitchen login across every vendor. Individual accounts make it possible to change responsibilities and revoke access without changing everyone's credentials.

Prepare the shared service points

Create and label the tables or collection points guests use. Scan the downloaded code at its intended location and review the food-court menu on a phone. Confirm the shop identity, service point and vendor labels before printing a large batch of codes.

Do not move codes between locations without checking the corresponding service-point setup. The code is part of the order's location context, not just a generic link to the homepage.

Test a complete service

Use the safe demo to explain the order-to-receipt sequence first. It uses sample dishes, not vendor transactions.

After operating setup is confirmed, place a controlled live order containing dishes from more than one vendor. Check that each kitchen sees its relevant work, the counter can find the intended bill, and staff record the payment correctly. Review the resulting receipt and operational records.

The launch checklist tracks real orders and settlement separately from manual menu and QR reviews. Use those milestones to catch a missing handoff before guests depend on the system.

Describe special rollout needs early

A large food court may need more capacity than a standard tier. Contact the team with your vendor count, branches, staff, menu size and printer needs. Agree the capacity and supported configuration before activation rather than assuming that a Custom label includes every possible integration.